Chinese sausage, peas, carrots and egg make for a classic fried rice combination. Use up your old rice and reinvent it into a tasty takeout staple.
Course dinner, lunch, Main Course, Side Dish
Cuisine Asian, Chinese, Vietnamese
Keyword Pork, Rice,, stir fry
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4
Calories 440kcal
Ingredients
½cupChinese sausage, diced(about 90g)
3tablespoonneutral oil, like vegetable or canola
1mediumonion, diced(about ¾ cup or 140g)
3clovesgarlic, minced
2eggs, beaten
4cupscooked white rice, at LEAST 1 day old(about 650g)
3stalksgreen onion/scallion, chopped(about ⅓ cup or 40g)
2tablespoonsoy sauce or Maggi seasoning
½cupfrozen peas
salt and pepper to taste
Instructions
Cook down the diced Chinese sausage in a large, heavy bottomed skilled on medium-high heat
Remove the sausage and set aside. Add more oil to the pan if you did not get enough rendered fat from your sausage and cook the onions until they are translucent, about 5 minutes.
Add the minced garlic and cook for another 30 seconds before adding the diced carrot. Cook the vegetables until the carrots are tender, about 10 minutes.
Remove the vegetables and set aside. Scramble the beaten eggs. Remove the eggs and set aside.
Add more oil to the pan if necessary and add the rice, sausage and carrot/onion mixture back into the pan.
Add the soy sauce, salt and pepper to the rice. Mix well to coat the rice in all of the seasonings and warm it through. If it begins to stick, add a bit more oil.
Turn the heat down to low and add the scallions, scrambled egg and frozen peas. Mix just enough for the peas to warm through and the scrambled eggs to break up into the rice, about a minute.